Biscuit dough: our basic recipe
How do I recognize the right consistency of the egg whites?
The egg whites have the right firmness when small whiskers are formed on the whisk and the egg whites remain stable when the bowl is turned over.
By the way: For egg whites always take a fat-free bowl, otherwise he will not succeed. Immediately continue to process the egg whites, otherwise it may collapse again.
Must the mold for the cake bottom be greased before baking?
When baking biscuit dough, greasing the mold is a popular mistake! If the edge of the baking pan is greased, the cake bottom can no longer work upwards and collapses when taken out of the oven.
When is the biscuit dough?
To find out whether the biscuit dough has spent enough time in the oven, a simple pressure test with a finger is all it takes. If the biscuit dough no longer feels moist and the dough returns to its original shape at the pressed-in point, the dough is cooked and can be removed for cooling.
If the biscuit dough is baked too much, a fingerprint will be left behind even under very light pressure, as the biscuit is too dry and no longer elastic.
How do I cool the biscuit dough after baking?
After baking, place the biscuit dough on a wire rack and allow to cool. This allows air to get into the dough from below and the moisture does not build up. When the biscuit has cooled, gently peel off the baking paper.
How do I get the biscuit dough from the mold?
© AS Food studio / ShutterstockIn order to get the biscuit out of shape after baking, we recommend to bake the biscuit dough on baking paper. For this you only grease the bottom of your springform pan with spreadable butter or margarine and cover it with a sheet of baking paper. Place the shape on a piece of baking paper and trace the contour of the shape with a pencil. Cut out the circle, put it on the greased bottom of the baking tin and carefully press it smooth.
If you want to bake the biscuit dough on a baking sheet, fold the paper on the open side into a fold so that a margin is created and the dough can not run out.
Can you freeze the biscuit dough?
Finished biscuit can be stored in the freezer for four to five months. To thaw, place the pastry in the kitchen for a few hours at room temperature and place in the preheated oven for ten minutes before serving.
The biscuit dough has collapsed - what can it be?
This can happen if the dough has been left too long before baking or if the oven has not been preheated well. Always put the biscuit dough directly after preparation into the well-preheated oven! The oven door should remain closed when baking, otherwise cold air will flow into the oven. Therefore it is best to look into the oven shortly before the end of the baking time. In addition, the edge of the baking pan should not be greased - otherwise the dough will not stop.
The biscuit dough has become dry - what can it be?
Biscuit is best not to bake with circulating air, which dries out the dough. The biscuit can break even then. If it is possible, switch the oven to top / bottom heat.
The biscuit dough has not risen - what can it be?
Maybe the dough was stirred too long: Then the biscuit loses its airiness and does not look good. The flour should better not stir at all, but just gently and with a whisk under.
The biscuit arched like a dome - what can it be?
This can happen if the edge of the springform has been greased: the dough can not hold on then. The dome shape can be solved by the biscuit is overthrown.
You want to bake more? Discover our very best recipes for pies and cakes.
